The Bottom Line
- Tastes great
- Dough is remarkably easy to work with
- Crust is "crusty"
- Leftover pizza tastes good when reheated
- Extra dough keeps well in the refrigerator
- Can't be made by hand -- recipe calls for a hand or stand mixer
- One package makes up to two 12-inch gluten-free pizza crusts
- Top with your favorite gluten-free toppings
- Can be egg-free if necessary
Guide Review - Bob's Red Mill Gluten Free Pizza Crust Mix
Having struggled with gluten-free doughs for years, I was shocked at how easy it was to work with the pizza crust dough. I don't have a pizza pan, so I turned my broiler pan upside down and spread the dough into a circle on the back of it. I ran my fingers around the edges of the dough to push up a ridge of crust, like in pizzeria pizzas. For a topping, I just used shredded mozzarella cheese and tomato sauce from a jar.
To me, a celiac who's been gluten-free for 10 years, the pizza was wonderful. But even my husband and cousins thought it was very good -- and they tasted it within minutes of eating their regular pizza.
One 1-lb package yields two large pies. I prepared the entire package at once, and refrigerated half the dough for almost a week. The second pie was just as good as the first one.
I wrapped leftover slices in aluminum foil and refrigerated them. When reheated in the oven, they were great. When I reheated the slices in a microwave, some of the crispiness was lost. But I was still able to fold my slice and enjoy a chewy crust.
One caveat: The dough needs to rise for 20 minutes. Then, you bake it without a topping for 7 to 9 minutes, add the topping, and then bake for another 15 to 18 minutes. In other words, you need to allow an hour from start to finish for making a pizza with this mix.
The bottom line: The pizzas were delicious. In fact, they were significantly better than any gluten-free pizza I've had until now. The manufacturer sells 1-lb bags (which yield two 12-inch pies) for $3.99 each or four for $14.36. I'm going to be a regular customer.